Directions

Step 1

Sauté vegetables in melted butter and olive oil. Add the cream of mushroom soup and cook about 10 minutes, then add crawfish.

Step 2

Cook another 10 minutes and add white wine. Let that cook down for a few minutes (to reduce the liquid and mix the flavors).

Step 3

Then add 1/2 cup of cheese, seasonings and sprinkle about 1/2 teaspoon of the lemon pepper seasoning and sliced up sundried tomatoes. Let it simmer about 10 more minutes and turn off.

Step 4

Layer a 9x11 baking dish with cooked angel hair pasta, about 1" thick. Top the pasta with 1/2 of the crawfish mixture. You may want to take fork and lightly toss the pasta so that the sauce coats all the pasta.

Step 5

Layer the fried eggplant rounds on top of the pasta then pour the remaining crawfish sauce on top of the eggplant. Top with the remaining Parmesan cheese.

Step 6

Cover with foil and bake about 30 minutes. Remove the foil and let it brown a little.

Average Member Rating

Rate this recipe

1 person rated this recipe

10,717 views

Related Recipes:

Beef and Pork Eggplant Dressing

Stuffed Cornbread

Crockpot Corn Macque Choux

Shrimp Spaghetti

Tiffany’s Easy Creamy Shrimp and Corn Soup

RealCajunRecipes.com is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. If you are from or have lived in Acadiana and have some Cajun recipes, feel free to share them with the world!...

Our Real Cajun Cookbook

Our cookbook is packed with 350 classic Cajun recipes such as gumbo, boudin, etouffee, cush cush, beignets, fried frog legs, fried turkey, bread pudding and many more of the recipes for which Cajuns are famous.